Chinese Pickled Vegetables |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Chinese pickles a friend gave me the recipe great as a side dish and a refreshing bitey pallet clenser Ingredients:
cabbage |
cucumber deseeded |
carrots and onions |
daicon radish |
1 bunch red raddish |
1/4 cup sea salt |
6 cups white vinegar |
2 1/4 cups white sugar |
1/4 cup light soy |
1 tsp chilli oil |
Directions:
1. cut 1/2 cabbage into strips cut deseeded cucumber into small chunks
2. cut carrot into strips daikon raddish into strips cut red raddish into small chunks about the size of a tsp same for cucumber really what ever vegetables you like
3. place vegetables in bowl sprinkle with salt cover place in fridge overnight
4. combine vinegar & sugar heat until sugar dissolves simmer uncovered
5. without stirring for 30 min should reduce to 1/3 slightly syrupy set aside to
6. cool in fridge overnight
7. wash vegies of excess salt place in air tight container pour syrup
8. over vegetables add remaning ingrediants
9. will be ready in 2 to 3 days will keep several months
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